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Peaches and Cream Pie

Peaches and Cream Pie

This creamy peach pie has a crunchy brûlée-type topping.

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  • 1 (9-inch) deep dish frozen pie shell, unbaked 23-cm
  • 1 (8 ounce/250g) block cream cheese, at room temperature
  • 1/2 cup granulated sugar 125 mL
  • 1/2 cup sour cream 125 mL
  • 1 egg
  • 2 tablespoons all-purpose flour 30 mL
  • 1/2 teaspoon almond extract 2 mL
  • 1 (14 ounce/396 mL) can sliced California Cling Peaches, very well drained
  • 1/4 cup brown sugar 50 mL


  1. Heat oven to 425 degrees F (220 degrees C). Thaw shell at room temperature 10 minutes.
  2. Meanwhile, beat cream cheese with sugar until smooth and creamy, scraping down sides as needed. Beat in egg, then sour cream, flour and almond extract.
  3. In a single layer arrange peaches in a circular fashion. Scrape cream cheese mixture over peaches and smooth as best you can.
  4. Bake pie on bottom shelf of preheated oven for 15 minutes.
  5. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake until filling is just set, 25 to 30 more minutes (don’t worry if filling cracks).
  6. Cool completely on a rack.
  7. Just before serving, preheat broiler.
  8. Sprinkle filling evenly with brown sugar. Place under broiler until sugar melts – watch carefully as it can burn quickly. Cool.

Serves 8